E – 19
DESSERTS
CALIFORNIAN APPLE CRUNCH
800 g can pie apple
340 g buttercake m ix (see * below )
125 g hard butter, cut into thin slices
3 tablespoons brow n sugar
3 tablespoons coconut
2 tablespoons crushed nuts
1 teaspoon cinnam on
1. Place pie apple in a shallow casserole dish.
2. Sprinkle evenly w ith dry cake m ix.
3. Layer sliced butter over cake m ix, covering
com pletely.
4. Com bine last 4 ingredients and sprinkle over
sliced butter.
5. Cook for 8-9 m inutes on 100%.
6. Serve w arm w ith w hipped cream .
Serves 6-8
* You can also use the m ixture of the follow ing
instead of the cake m ix;
1 1/2 cup flour
3 teaspoons suger
3 teaspoons skim m ilk pow der
salt
BAKED APPLES
3/4 cup w alnuts
1/4 cup brow n sugar
2 teaspoons m ixed spice
4 large apples
2 tablespoons lem on juice
30 g butter, m elted
1. Place w alnuts, sugar and m ixed spice in a
blender or food processor, process until nuts
are finely chopped.
2. Peel and core apples, brush w ith lem on juice.
3. Brush apples w ith butter. Toss in w alnut m ix-
ture until evenly coated.
4. Place in base of a 20 cm pie plate. Fill centre of
apples w ith any rem aining w alnut m ixture.
5
Cook for 7-9 m inutes on 100%. Allow to stand
for 5 m inutes.
6. Serve w ith w hipped cream .
Serves 4
SHARP CORPORATION OSAKA, JAPAN
TINS-A651WRR0-HR82
http://www.usersmanualguide.com/